Heat the olive oil in a frying pan on medium heat. Process or finely chop the onion and garlic, and add to the pan, frying over a medium heat until the onion softens and begins to color.
While the onion mixture is cooking, preheat your oven to 350°F (180°C).
Add the chopped cherries, blueberries, pinenuts and ras el hanut or cinnamon and mix well. Add the fruit and nut mixture to the precooked couscous and combine well.
Spoon the fruit-studded couscous into the cavity the chickens. Place the remaining stuffing under the chicken or around the sides.
Drizzle the pomegranate molasses all over top and sides of the chicken.
Roast in the oven for approximately 1-1/2 hours. The skin should be golden and crispy and the meat cooked through; test by piercing the bird between thigh and body and if juices run clear, the chicken's ready.